lyonnaise green beans (fr

Categories

Yield

100 Servings

1. SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER. SET ASIDE FOR USE IN STEP 4.

2. ADD BEANS TO SALTED WATER.

3. BRING TO A BOIL; COVER; SIMMER 10 MINUTES OR UNTIL BEANS ARE TENDER.

DRAIN; RESERVE 1 QT LIQUID.

4. COMBINE ONIONS, BEANS, BEAN LIQUID, SALT, AND PEPPER. MIX LIGHTLY; SERVE

NOTE: 1. FOLLOW STEP 1. OMIT STEPS 2 AND 3. USE 25 LB 4 OZ (4-NO. 10 CN) CANNED GREEN OR WAX BEANS FOR FROZEN BEANS. DRAIN; RESERVE 1 QT LIQUID FOR USE IN STEP 4.

NOTE: 2. IN STEP 1, OMIT BUTTER. OMIT STEPS 2 AND 3. USE 2 LB (2-NO. 10 CN)

CANNED DEHYDRATED GREEN BEANS OR 1 LB 15 OZ (2-NO. 2½ CN) CANNED DEHYDRATED

COMPRESSED GREEN BEANS FOR FROZEN BEANS. SEE RECIPE NO. Q-G-5. DRAIN BEANS; RESERVE 1 QT LIQUID. IN STEP 4, OMIT PEPPER; COMBINE RESERVED LIQUID WITH INGREDIENTS.

NOTE: 3. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB SLICED ONIONS.

NOTE: 4. IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE

NO. A-11000.

NOTE: 5. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A04000.

Recipe Number: Q00700

SERVING SIZE: ½ CUP (3

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .